Easy Chocolate Fudge Cake
This cake is chocolatey, moist and EASY to make. The perfect combination.
Great for birthdays, parties, special occasions and everyday occasions!
What makes this chocolate cake special
- Easy to make
- Moist
- Good chocolatey flavor
- Uses cocoa powder
- Works well with a variety of buttercream
Helpful hints
- Don’t overmix the batter
- Once the last of the flour is added, mix just until you see a few flour streaks left, then finish by hand with a spatula or wooden spoon
- Cake is done when a toothpick inserted into the cake comes out clean or with just a few crumbs on it
- Once the cakes have cooled on a cooling rack, wrap them in plastic wrap and put in the fridge to chill. This will help make the cake layers easier to handle while frosting the cake.
Grab these ingredients
- Flour: All-purpose, bleached or unbleached
- Cocoa: Unsweetened cocoa powder
- Baking soda: Sodium bicarbonate, you know the box
- Baking powder: Aluminum-free baking powder if available, can use regular
- Salt: Fine kosher salt, or your preference
- Butter: Unsalted butter
- Sugar: White sugar, granulated sugar
- Eggs: Large eggs
- Milk: Whole milk preferably, can use 2%
- Vanilla: Vanilla extract
- Instant coffee: Instant coffee crystals, can use instant espresso
How to make Easy Chocolate Fudge Cake
1. Preheat oven to 350°F. Grease two 8-inch or 9-inch round cake pans. Line bottom of cake pans with parchment paper then dust with flour. You can also use cake pan release.
2. In a large mixing bowl, whisk together flour, unsweetened cocoa, baking soda, baking powder and salt. Set aside.
3. In a medium bowl or large measuring cup, combine milk, vanilla and instant coffee. Set aside.
4. In a large bowl with a mixer, cream butter for one minute, it will start to lighten. Add the sugar gradually, mix until light and fluffy, about one minute.
5. With the mixer set on low speed, add eggs one at a time, blending well after each addition.
6. Add the flour mixture in three parts and the milk mixture in two parts, alternating between the two, beginning and ending with the flour. (Think dry-wet-dry-wet-dry 😊) Mix just until incorporated, don’t overmix.
7. Divide batter between prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean or with just a few crumbs on it.
8. Cool on a wire rack for 10 minutes. Remove cakes from pans, flipping out onto a cooling rack. Continue to cool.
9. Frost with your favorite buttercream. In the video I used Chocolate Fudge Buttercream https://www.sisterwithamixer.com/easy-chocolate-fudge-buttercream-recipe/.
Easy Chocolate Fudge Cake
Ingredients
- 2 cups flour
- ¾ cup unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (2 sticks), softened
- 1 ½ cups sugar
- 2 large eggs
- 1 ¼ cup milk
- 2 tsp vanilla extract
- ½ tsp instant coffee, dissolved in 1 Tbs hot water
Instructions
- Preheat oven to 350°F. Grease two 8-inch or 9-inch round cake pans. Line bottom of cake pans with parchment paper then dust with flour.
- In a large mixing bowl, whisk together flour, unsweetened cocoa, baking soda, baking powder and salt. Set aside.
- In a medium bowl or large measuring cup, combine milk, vanilla and instant coffee. Set aside.
- In a large bowl with a mixer, cream butter for one minute, it will start to lighten. Add the sugar gradually, mix until light and fluffy, about one minute.
- With the mixer set on low speed, add eggs one at a time, blending well after each addition.
- Add the flour mixture in three parts and the milk mixture in two parts, alternating between the two, beginning and ending with the flour. (Think dry-wet-dry-wet-dry 😊) Mix just until incorporated, don’t overmix.
- Divide batter between prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean or with just a few crumbs on it.
- Cool on a wire rack for 10 minutes. Remove cakes from pans, flipping out onto a cooling rack. Continue to cool.
- Frost with your favorite buttercream.
Video
